Practical ingredient guide
Chilli pepper
A small hot pepper used fresh or dried to add warmth to sauces, stews, vegetables and fish dishes.
Herbs and spices
All year round
Spanish
International
What it offers and why to use it
Flavour profile
Heat and fruitiness vary widely with the variety and whether it is fresh or dried.
From shopping to cooking
Choose
Fresh chillies should be firm; dried chillies should retain their colour and aroma without damp patches.
Store
Refrigerate fresh chillies. Keep dried chillies airtight in a cool, dark, dry place.
Prepare
Add gradually. Warm dried chilli briefly in oil without burning it. Wash your hands after handling and avoid touching your eyes.
How to make the most of it
Good pairings
Garlic, tomatoes, pulses, prawns, olive oil, citrus and stir-fries.
How to substitute it
Use chilli flakes or cayenne sparingly, tasting as you go; the heat is not equivalent by weight.
From ingredient to plate
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Recipes with chilli pepper
Baked sea bass with potatoes and sweet potato
Pescatarian
Cod with mushrooms and soy-glazed pearl onions
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